Oreo Chiffon Cake

Ingredients

Mix egg yolks and sugar for 1 min

Add in oil and milk mix well

Mix in flour and fold

Egg white

Beat till got bubble slowly add in sugar

Add in cream of tartar beat till peak

Take 1/4 of the egg white into egg mixture and mix well

After well mix put the mixture back to egg white and fold till well combined

Put crushed oreo and fold till combined

Batter

Pour into a 21cm tube pan

Baking in process....

Invert the pan and let it cool before removing from cake pan

Oreo chiffon cake

TADA!!!


Ingredient

A
5 egg yolks
50g Caster Sugar
60g Milk
60g Corn Oil
100g Cake flour (sifted)

B
5 egg whites
1/2tsp Cream of tartar
60g Caster Sugar

C
65g Oreo (crushed)

Method

1. Preheat oven at 175 deg

2. Mix yolks and sugar, then put in oil and milk after that put sifted flour. Combine till smooth. (Do not whisk or beat but just combine)

3. beat egg whites until frothy, put in sugar gradually after that put in cream of tartar and beat until peaks.

4. Fold 1/4 of egg white into egg mixture

5. Pour the mixture back to egg white and fold till combine.

6. put the crushed oreos and fold until well combined.

7. Pour into a clean ungreased tube pan 21cm and bake for 45 mins.

8. Invert immediately upon removal from oven.

9. Wait till cool down totally before removing from the pan.

Pandan Chiffon Cake

The ingredients

Mix egg yolks and sugar

Till well mix

Add in corn oil, coconut milk, pandan juice and pandan paste

Sift cake flour, corn flour and baking powder

Beat egg white and sugar

Till stiff

Add 1/3 of the egg white into the batter

After that pour the mixture into white white and mix well
Fold till well mix

Pour into a 21cm chiffon cake pan
Baking in process....

Invert the cake pan

Perfect!
Yummy....

Ingredients (A)
5 Egg yolks
80g Sugar
20g Pandan Juice
1/2 tsp Pandan paste
1/2 tsp Baking powder
35g Corn flour
75g Cake flour
70g Coconut milk
45g Corn oil

(B)
5 Egg whites
70g Sugar
1/8 tsp cream of tartar

Method: Part A

1. Beat egg yolks and sugar for 1 minutes
2. Mix pandan juice, pandan paste, coconut milk and corn oil into egg mixture.
3. Sift cake flour, corn flour and baking powder fold into egg mixture.

Part B

1. Whisk egg whites, sugar for 1 minutes then add in cream of tartar till stiff.
2. Add 1/3 of the egg white into batter (part A) and mix well.
3. Pour the mixture back to egg white and fold well till the mixture is smooth flowing and glossy.
4. Bang the mould before put into the oven to release excess air.
5. Pour the batter into a 21cm chiffon mould at 180 deg and bake for 45 - 50 mins.
6. When the cake is done invert the cake to cool, remove the cake from the pan only when it is completely cool.

Fruit Tarts

Corn flour, milk, egg and caster sugar
Custard cream ingredient

Mix yolk and corn flour

Add the sugar to the yolk mixture mix well

Warm the milk over low heat

Stir warmed milk to the yolk mixture

Mix well

Put mixture on low heat keep stirring

Mixture become thicken


Custard Cream

2 Tbsp Corn flour
1 Egg Yolk
2-1/2 Tbsp Sugar
100ml Milk

Method
1. Combine yolk and corn flour together, whisk till both ingredients are well blended.
2. Add the sugar slowly into the yolk mixture and mix well
3. Warm the milk over low heat. Bo not allow the milk to boil
4. Stir the warmed milk gently into the yolk mixture and make sure all are well mixed.
5. Put the mixture on low heat and keep sitrring till mixture gets thicken
6. Leave to cool and ready to be use.



Shell ingredients: Plain flour, butter, egg & caster sugar

Cream butter and sugar till creamy

Add in egg
Mix well
Fold in flour
Become a dough

In tarts tin use a fork poke holes on the shell then bake in oven for 10 mins

TADA!!! Fruit Tarts..

Yummy!!!!!



Tart Shells

250g Butter (room temperature)
110g Caster sugar
1/2 egg (i use a little bit more then 1/2)
500g Plain flour

Method

1. Cream the butter with caster sugar until white and creamy.
2. Add egg and continue to beat.
3. Fold in flour until it becomes a dough.
4. Line the small tart tins with dough. Poke holdes using a fork on the tart shell.
5. Bake at 175 deg for 10 mins or till golden brown.
6. Slide tart out and let it cool down.